A crunchy chocolate drizzle really adds to the flavour of these tasty peanut butter squaresChocolate and peanut butter are always a great combination, and when I made these Peanut Butter Biscuits the other day, I decided to add a chocolate topping to them for this very reason. This topping is hard and crunchy once it sets, and adds just the right amount of chocolate-y flavour !
I also decided to adapt the original recipe and make squares instead of round biscuits (cookies) – only because I was too lazy to stand and roll little balls from all that dough !
The squares worked out really well and I think I will stick to doing them this way in the future, too ….
Peanut Butter Squares with a Chocolate Drizzle
(adapted from the recipe ‘Peanut Butter Biscuits’ from ‘The Complete South African Cookbook’ by Magdaleen Van Wyk)
85 gm Butter (or Margarine)
250 ml (1 cup) Sugar
1 Egg, beaten
125 ml (1/2 cup) Peanut Butter
375 ml (1 ½ cups) Flour
4ml (3/4 tsp) Baking Powder
1 ml (1/4 tsp) Salt
5 ml (1 tsp) Vanilla Essence
Cream the butter or margarine and sugar together in a mixing bowl until light & creamy. Stir in the beaten egg, mixing well to blend, then stir in the peanut butter. Sift in the dry ingredients, mixing well. Stir in the vanilla essence. Knead the mixture lightly to form a smooth, stiff dough & then roll pieces of the dough in to small balls. Place the balls on a greased baking sheet & press them flat with a fork (place them well apart to allow for expansion when baking).* Bake at 180’C/350’F/Gas mark 4 until firm, around 15 minutes. Allow to cool before transferring to a wire rack to cool completely.
*I pressed the mixture flat into a greased baking pan and once baked, cut it in to small squares and topped it with the following -:
Topping:
4 tbsp Sugar
1 tbsp Cocoa Powder (Unsweetened)
Melt the sugar and cocoa powder together in a small saucepan, stirring just to blend. Remove from heat and with a spoon, quickly drizzle the mixture in a zig zag motion across the top of the baked squares (still in the pan). (You have to work quickly as the topping sets quite quickly once removed from the heat !)
I also decided to adapt the original recipe and make squares instead of round biscuits (cookies) – only because I was too lazy to stand and roll little balls from all that dough !
The squares worked out really well and I think I will stick to doing them this way in the future, too ….
Peanut Butter Squares with a Chocolate Drizzle
(adapted from the recipe ‘Peanut Butter Biscuits’ from ‘The Complete South African Cookbook’ by Magdaleen Van Wyk)
85 gm Butter (or Margarine)
250 ml (1 cup) Sugar
1 Egg, beaten
125 ml (1/2 cup) Peanut Butter
375 ml (1 ½ cups) Flour
4ml (3/4 tsp) Baking Powder
1 ml (1/4 tsp) Salt
5 ml (1 tsp) Vanilla Essence
Cream the butter or margarine and sugar together in a mixing bowl until light & creamy. Stir in the beaten egg, mixing well to blend, then stir in the peanut butter. Sift in the dry ingredients, mixing well. Stir in the vanilla essence. Knead the mixture lightly to form a smooth, stiff dough & then roll pieces of the dough in to small balls. Place the balls on a greased baking sheet & press them flat with a fork (place them well apart to allow for expansion when baking).* Bake at 180’C/350’F/Gas mark 4 until firm, around 15 minutes. Allow to cool before transferring to a wire rack to cool completely.
*I pressed the mixture flat into a greased baking pan and once baked, cut it in to small squares and topped it with the following -:
Topping:
4 tbsp Sugar
1 tbsp Cocoa Powder (Unsweetened)
Melt the sugar and cocoa powder together in a small saucepan, stirring just to blend. Remove from heat and with a spoon, quickly drizzle the mixture in a zig zag motion across the top of the baked squares (still in the pan). (You have to work quickly as the topping sets quite quickly once removed from the heat !)
